Prawn Kalia

Fish Market is flooded with ‘Golda chingri’ ( Prawns with big head) now a days and it is very rare to get good quality Bagda or Chapra Chingri ( Tiger prawns or other varieties). So the moment I get to see them last week end, I just jumped onto them. Cooked ‘Chingri Machher Kalia’ or Prawn Kalia after a long time. Recipe is a common Kalia recipe which you can use with other fishes as well. However, for prawn dishes, You may omit the garlic, if you want. Being a garlic lover, I try to use it in as many dishes, as possible though. 🙂 Also, we prefer our prawn dishes a bit hot and sweet, so used lots of green chilli and atleast a tsp of sugar. Please be judgemental and use the chilli and sugar as per your taste bud.

Ingredients

Medium Prawns – 500 gms

Potato – 2, cubed

Fresh Peas – 1/2 cup

Onion Paste – 2 tbsp

Ginger Paste – 1 tsp

Tomato – 2, chopped

Kashmiri chili powder – 1 tsp

Whole garam masala – as required

Bay leaf – 1

Salt, Turmeric, Sugar – as required

Green chilli – 4, chopped

Onion – 1, chopped

Garlic – 1 tsp, chopped (Optional)

Marinate the prawns with salt and turmeric powder for 15 minutes. Lightly fry the prawns and keep aside.

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About Me……

Hi, I am Jayati, a true Bengali with a passion for anything and everything related to food. I have been lovingly cooking for my family for quite some time now. However, in 2013, I felt the strong need to record and document the plethora of dishes I was trying for my son who, from a very tender age, was interested in food and cooking. that idea melted and moulded into this website. Though there is an abundance of recipes to choose from on this site, you will get that constant bong touch in every dish. Hopefully, this will give a fair idea of Bengali cooking to those bereft of this cuisine and simultaneously help those true bongs, who miss their 'Maa er haat er ranna' (Mom’s handcooked food). I urge you all to join this journey with me as we progress on Jayati's food journey.

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